During my time in college, I would go to my favorite local coffee shop and enjoy a coffee and a muffin while I studied. Nine times out of ten, I would choose the blueberry muffin. Now that I’m a stay-at-home mom and anything I bake, I’m tempted to eat it in its entirety, I knew it was time for a smaller recipe.

The beauty of this recipe is it will only make 2 muffins and it’s fully of whole wheat flour, ensuring you’ll last until lunch! No leftovers and hardly any dishes to clean up. Now, that’s my kind of breakfast. All you need to have is a giant muffin tin and your baking ingredients!

The muffins are filling and when served warm with a pad of butter, makes for a delectable treat! The pops of blueberries are just incredible in every bite.

Directions:

Preheat the oven to 375°F.

In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.

Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil. Bake for 19-23 minutes or until a cake tester comes out clean. Allow to cool for 3 minutes before enjoying.

Caroline Edwards is a food blogger and photographer, recipe developer, a new mom, and wife. She runs chocolate & carrots where she primarily focuses on healthier baking. She also runs crackers & carrots where she documents everything pregnancy and baby. She is OCD about having the kitchen sink clean, is a major chocoholic and loves modern and simple styles.

Your printer widget (or whatever) doesn’t seem to work. It pops up with a recipe copy that is skewed to the far right. When I hit “print,” I get a blank sheet. (I copied and pasted, but I am sure you’d rather know so you can fix it on your end.)

This recipe works. Needs a bit more moisture though. I added an additional 2T of water. I also added a big pinch of sliced almonds. Makes more than 2 jumbos, more like 3. Bake time, in my temperture correct gas oven,at 375 convect, 24 minutes, in paper lined ceramic custards.
They’re good!

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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.